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H.M.BorgesMadeira

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TECH SHEET

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Country
PortugalPortugal
Region
Madeira
Type
Madeira
Producer
H.M.Borges
Winemaker
Ivo Couto
Grapes
Boal
Alcohol
19% vol.
Bottle
750 ml

Wine profile

Fortified

Sweetness
Body
Acidity
Alcohol19% vol

Tap or hover a scale

Wine profile · Fortified

Sweetness

Level 3 of 5 — Medium-sweet – like a very ripe apple

Below typical (3.7) · Typical: average of 43 fortified wines at Vinogrande

What it is

Sweetness comes from the grape's natural sugar that did not turn into alcohol (residual sugar). A dry wine has almost none; a Port or a late-harvest wine has a lot.

Where you feel it

On the tip of your tongue, right from the first sip, and as a richer, oilier feel in the mouth. Acidity can mask it.

How we set this level

For this wine, the level comes from: the wine's label (for example "Brut" or "Off-dry").

It is measured in grams of residual sugar per litre. General EU bands: dry up to about 4 g/L, off-dry up to 12, medium-sweet up to 45, sweet above that. On our scale: under 4 g/L = 1, up to 12 = 2, up to 45 = 3, up to 100 = 4, more = 5.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Dry: no noticeable sugar
  2. 2Off-dry: a touch of sweetness
  3. 3Medium-sweet: clearly sweet This wine
  4. 4Sweet: rich and fruity
  5. 5Very sweet: luscious

In practice, for this wine

Shines with spicy dishes, blue cheese and not-too-sweet desserts.

Wine profile · Fortified

Body

Level 4 of 5 — Full and broad – like single cream

In line with typical (3.9) · Typical: average of 37 fortified wines at Vinogrande

What it is

Body is the weight and texture of the wine in your mouth. It comes mainly from alcohol, extract (everything dissolved apart from water), glycerol and, in sweet wines, sugar.

Where you feel it

Across the whole tongue: how much the wine fills your mouth. Think skimmed milk, whole milk and cream.

How we set this level

For this wine, the level comes from: Vinogrande's tasting notes and wine description.

There is no single number for body. Labs measure dry extract (many wines are between 18 and 30 g/L) and alcohol, which WSET says has the biggest effect on body. Our scale rates the weight in the mouth.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Light: fluid and delicate
  2. 2Medium−: light-ish
  3. 3Medium: rounded
  4. 4Medium+: broad This wine
  5. 5Full: dense and rich

In practice, for this wine

Wants dishes with structure: red meat, roasts, mushrooms, aged cheese.

Wine profile · Fortified

Acidity

Level 5 of 5 — Crisp and racy – like freshly squeezed lemon

In line with typical (4.8) · Typical: average of 28 fortified wines at Vinogrande

What it is

Acidity is the wine's freshness: it gives energy, makes your mouth water and helps the wine age. Too little and it tastes flat; too much and it feels sharp.

Where you feel it

On the sides of your tongue, and in how much your mouth waters after you swallow. The more you salivate, the higher the acidity.

How we set this level

For this wine, the level comes from: Vinogrande's tasting notes and wine description.

Labs measure total acidity (grams of tartaric acid per litre; most wines sit between 4.5 and 8 g/L) and pH (usually 3.0 to 3.8; the lower, the more acidic). Our scale turns that into how it feels in the mouth.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Low: soft, little freshness
  2. 2Medium−: gentle
  3. 3Medium: fresh and balanced
  4. 4Medium+: lively, mouth-watering
  5. 5High: crisp, racy This wine

In practice, for this wine

Ideal with oysters, shellfish, sushi and fried food; it stands up to sharp, salty dishes. Serve cold, great as an aperitif.

Wine profile · Fortified

Alcohol 19% vol

Level 4 of 5 — Warm and enveloping – best in small sips

In line with typical (3.7) · Typical: average of 43 fortified wines at Vinogrande

What it is

Alcohol is made when yeast ferments the grape's sugar. It brings warmth, adds to the body and carries the aromas.

Where you feel it

As warmth in your throat and chest when you swallow, and a slight burn on the nose when it is high.

How we set this level

For this wine, the level comes from: the alcohol stated on the label — On the label: 19% vol.

It is the one axis that is always measured: it comes from the % vol on the label. Still and sparkling wines: under 11% = 1, up to 12.4% = 2, up to 13.4% = 3, up to 14.4% = 4, 14.5% or more = 5. Fortified wines (Port, Madeira…) have their own scale: under 16.5% = 2, up to 18.4% = 3, up to 19.9% = 4, 20% or more = 5.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 2Light fortified: under 16.5% vol
  2. 3Medium fortified: 16.5–18.4% vol
  3. 4High fortified: 18.5–19.9% vol This wine
  4. 5Very high fortified: 20% vol or more

In practice, for this wine

To sip slowly with chocolate, aged cheese or a cigar.

Critics & awards

Serve & enjoy

Temperature 12–14 °CFridge 1 h · or take it out of the fridge 30 min before
GlassPort / dessert glass

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Description

H.M. Borges Boal 10 Anos is a medium-sweet Madeira known for its elegance, balance and excellent integration of sweetness and acidity. Made from Boal grown on volcanic soils, it ages for an average of 10 years in oak casks using the traditional canteiro method.

Its aromas and flavours are highly praised by critics, with 90 points from Robert Parker (The Wine Advocate) and 16 points from Jancis Robinson.

The Wine AdvocateRP 90Reviewed by: William Kelley

The latest release of H. M. Borges's NV Boal 10 Year Old Reserva Velha is showing very well, with an inviting bouquet of brown sugar, sultanas, cherries and toasted pecans. On the palate it's full-bodied, smooth and silky, with an open, captivating profile supported by vibrant acidity, ending in a well-integrated finish of moderate length.

What to serve with this wine

Dishes calculated from this wine’s profile, grapes and region.